Common ingredients in an Italian kitchen. Gremolata is a great flavor enhancer because its purpose is to brighten the dish without masking the true flavor. The most traditional way to serve gremolata is as a final touch on top of Veal Osso Buco. It tastes great with game meat and fattier meat because it brightens the dish.
Scroll to the bottom of the post for ways to use gremolata in your food.
- Zest from one lemon
- 4 garlic cloves
- 2 large flat leaf parsley bunches (about 1 cup when finely chopped)
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
Finely chop the parsley leaves. When I say finely chop I mean chop it to death. Next, mince the garlic cloves. If you have a hard time chopping the garlic it is easier to grate it on a microplane grater. Use the same grater to zest the lemon. At this point you may or may not chose to add a pinch of salt and pepper (omit pepper for AIP).
Then, mix all of the ingredients in a bowl and you’re all done!
The reason I add olive oil and lemon juice is because I’m not a fan of super-dry gremolata. It tastes great when mixed into a dish, but when I add something to moisten it I could eat it by the spoonful!
TIP for chopping herbs and garlic: If the parsley or garlic sticks to your knife simply add sea salt to your board. It helps the food from slipping around on the cutting board and your knife.
Above, I’ve added gremolata atop seared petite lamb chops. Best. Combination. Ever.
Other ways to use gremolata:
Toss in with summer veggies.
Spoon on top of soup.
Sprinkle on top of a seafood dish or any fish.
Almost any meal including meat and vegetables.
Worried about garlic breath? The parsley takes care of you. It’s a natural breath freshener.
Store in an airtight container in your refrigerator.
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